Orange Cheesecake
A zesty twist on classic cheesecake with a smooth cream cheese base and vibrant orange flavor.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup sugar
- 0.5 cups 1/2 cup butter, melted Melted butter helps bind the crust.
For the filling
- 32 oz 4 (8 oz) packages cream cheese, softened Use room temperature cream cheese for best texture.
- 1 cups 1 cup sugar Add to the cream cheese mixture.
- 4 4 large eggs Add one at a time to the cream cheese mixture.
- 1 tablespoon 1 tablespoon vanilla extract
- 1 tablespoon 1 tablespoon orange zest Enhances flavor.
- 0.25 cups 1/4 cup fresh orange juice Fresh juice is recommended for best flavor.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are well-coated.
- Press the mixture into the bottom of the prepared springform pan to form a crust.
Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup of sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, orange zest, and fresh orange juice until smooth.
Baking
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top.
- Bake for about 60 minutes, until the center is set but slightly jiggles.
- Let the cheesecake cool completely. Refrigerate for at least 4 hours, or overnight.
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Notes
Garnish with fresh orange slices, powdered sugar, or whipped cream. Store leftovers covered in the fridge for 5-7 days.